FIRDAUS, N. A. A.; ROSTINI, I.; ARIEF, R. M. C. W.; PRATAMA, R. I. THE ADDITION OF SKIPJACK FISH FLOUR AS A SOURCE OF PROTEIN ON TORTILLA CHIPS PREFERENCE LEVEL. Jurnal Perikanan Unram, [S. l.], v. 15, n. 4, p. 2055–2066, 2025. DOI: 10.29303/jp.v15i4.1638. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/1638. Acesso em: 4 sep. 2025.